Most of us go about our busy lives, grabbing food on the go without thinking much about what’s in it. We mistakenly assume that because it’s sold on a shelf, it’s regulated with healthy and consumable ingredients. In reality, you may be surprised at what kinds of additives and chemicals are legally allowed in some of the food you eat daily.
Every day people are exposed to a cocktail of chemicals in food that interact with each other in ways that are far beyond our understanding. This “chemical soup” is particularly dangerous when we include food chemicals in our diets.
Pre-packaged food must have a long enough shelf life to make it from the processing plant, to the store, to the consumer. Chemical preservatives keep the food fresh longer, and over 14,000 lab-made additives enhance its shelf appeal. Research estimates that the United States consumes 453,6 billion kilograms of chemical additives each year. While the use of these chemicals is kept as quiet as possible, for obvious reasons, they have been associated with a number of negative health and behavioral conditions.
One assessment by the National Food Institute at the Technical University of Denmark found that even small amounts of chemicals can amplify each other’s adverse effects when combined.
Food Additives
Food additives are any of various chemical substances added to foods to produce specific desirable effects. Additives such as salt, spices, and sulfite have been used since ancient times to preserve foods and make them more palatable. With the increased processing of foods in the 20th century, there came a need for both the greater use of and new types of food additives. Many modern products, such as low-calorie, snack, and ready-to-eat convenience foods, would not be possible without food additives.
Chemicals can end up in our food in various ways:
- Some substances may be used during production, transport, or storage of food products. This includes pesticides, preservatives and colouring agents, veterinary drugs and substances in packaging materials.
- Sometimes chemicals are used illegally in the food production process.
- Some substances may occur naturally in the basic ingredients used in a food product, or in the food itself. Examples include heavy metals, such as lead and cadmium, which are present in the soil. Or mycotoxins, a group of toxins that are produced by fungi.
- Some substances are produced during the course of food production or preparation. For instance, acrylamide is produced when baking starchy foods at high temperatures, while polycyclic aromatic hydrocarbons (PAHs) are released when cooking meat on a barbecue.
A list of hazardous chemicals we can nowadays find in processed food and preferably be avoided when buying packaged food;
Artificial Flavoring: is a blanket term that refers to man-made chemicals created to taste the same as natural flavors, such as vanilla, strawberry, or lemon. Because it’s cheaper to use in most products, it’s very common. Studies suggest it may result in behavioral changes.
High Fructose Corn Syrup: this sweetener, made from corn, is popular with food manufacturers because it’s cheaper and sweeter than cane sugar, and it maintains moisture, while preserving freshness. This additive is extremely common in processed food and is believed to contribute to heart disease, increases your LDL (“bad”) cholesterol levels, and contributes to the development of diabetes and tissue damage. In addition to accelerating the aging process.
Monosodium Glutamate (MSG): is made of components naturally found in our bodies of water, sodium and glutamate, but that doesn’t mean it’s meant to be ingested. MSG is a flavor enhancer often used in seasonings, condiments, bouillons, and snack chips. Studies show that regular consumption of MSG may result in adverse side effects which include depression, disorientation, eye damage, fatigue, headaches, and obesity. MSG effects the neurological pathways of the brain and disengaged the “I’m full” function which explains the effects of weight gain. MSG may also be listed as “hydrolyzed soy protein” or “autolyzed yeast.”
Sodium Benzoate: is used as a preservative in both drinks and food products. When used in conjunction with food color, sodium benzoate may increase hyperactivity in children. It may also react with vitamin C to create a cancer-causing substance called benzene.
Aspartame: is an artificial sweetener commonly used in diet drinks and some food products. Aspartame has been controversial for years and has been reported to cause seizures, headaches, mood disturbances, and even cancer. It may be listed as a brand name such as Equal or NutraSweet.
Benzoic Acid: is an additive used in everything from chewing gum and ice cream to pickles and salad dressing. Benzoic Acid can contribute to asthma attacks and hyperactivity, as well as headaches and digestive issues.
Potassium Bromate: An additive banned in Europe, Canada, Asia, and Brazil, Potassium Bromate is an oxidizing agent that chemically ages flour, strengthening its elasticity. It has caused cancer in some animals, and even small amounts create a risk for humans. Consumers might also see it listed on a food label as bromated flour.
Sodium Caseinate: is a biochemical found in many dairy products. It’s suspected to contribute to or cause many milk-based allergies, which result in reactions such as skin rashes, stomach upset, or respiratory arrest. Ingesting large quantities of Sodium Caseinate can also harm your kidneys.
BHA (Butylated Hydroxyanisol): is a preservative frequently found in many foods such as butter, cereal, beer, baked goods, dessert mixes, and chewing gum. While it is “generally recognized as safe” by the Food and Drug Administration, the National Institute of Health categorizes it as “reasonably anticipated to be a human carcinogen.”
Canthaxanthin: is a color additive used in foods that need a boost of yellow or red, like eggs or salmon. Studies have found that great quantities of Canthaxanthin can result in retinal damage.
Nitrates/Nitrites: are a synthetic food preservative often added to cured meat. When nitrates are exposed to high heat during the cooking process, they convert to nitrites. Nitrites combine with amines to form cancer causing nitrosamines.
Maltodextrin: is added to a number of foods like pudding, salad dressing, and sauces as a thickening agent. The side effects of Maltodextrin include unexplained weight gain, bloating, and allergic reactions such as asthma, rash, itching, and respiratory distress.